Delicious Tuna Marinade (Tsukemaguro)
Transform Leftover Fresh Tuna Sashimi into Amazing Tsukemaguro (Marinated Tuna)
Have you ever had some fresh tuna sashimi left over from takeout or a meal? Don’t let it go to waste! Transform your precious, slightly remaining tuna into a delightful Tsukemaguro (marinated tuna soy sauce pickle) using soy sauce and mirin. It’s a unique and flavorful dish that will surely elevate your rice! It’s also wonderful served over salads or rice bowls.
Main Ingredients
- 200g Fresh Tuna Sashimi
Marinade
- 5 Tbsp Tsuyu (Japanese Soy Sauce Base)
- 10 Tbsp Mirin (Sweet Rice Wine)
- 5 Tbsp Tsuyu (Japanese Soy Sauce Base)
- 10 Tbsp Mirin (Sweet Rice Wine)
Cooking Instructions
Step 1
First, prepare the marinade for your tuna. In a small bowl, combine 5 tablespoons of Tsuyu and 10 tablespoons of Mirin.
Step 2
Using a spatula or spoon, stir the Tsuyu and Mirin together until well combined, ensuring the flavors meld together.
Step 3
Gently place the prepared tuna sashimi into the marinade, ensuring it is fully submerged. If your tuna is not perfectly fresh, you can briefly blanch it by dipping it in boiling water for about 5 seconds, then immediately plunging it into an ice bath to cool. Once cooled, thoroughly pat it dry with paper towels before marinating. This step ensures safety and a better texture if the freshness is questionable.
Step 4
Cover the container with a lid or plastic wrap and refrigerate for at least 6 to 9 hours to marinate. Be mindful not to marinate for too long, as it can become too salty. You can check its progress periodically. (I personally marinated mine for 9 hours for a rich flavor!)
Step 5
Once the tuna is well-marinated, serve it generously over a bed of warm rice. For an extra kick, add a dab of fresh wasabi and some crisp sprouts. Your Tsukemaguro is complete! Enjoy the exquisite combination of tuna’s rich flavor and the savory-sweet marinade.
